Seaneen's Sunnyside Kitchen

I’m challenging myself to try and make better versions of stuff I haven’t been 100% happy with before, and use what’s in the house, (yes, I’m going stir crazy already).

I tried to make spicy carrot soups before and always thought the consistency was a bit weird. I think I have now cracked it. Adding a potato to the soup helps make it a much nicer creamier consistency. It’s still really healthy, and delicious served with big slabs of buttered soda bread (not as healthy given how much I enjoy butter).

Ingredients

1 Potato (cut into cubes)

4 Carrots (sliced)

1 Stalk of celery (chopped)

1 Onion (chopped)

1Tbsp Oil

1 Stock cube

1 Clove of garlic

1 Tsp Ground cumin

4-5 cm Piece of fresh ginger (grated), or 1 Tsp of ground ginger

1/2 Tsp Chilli powder (optional)

750 ml water

Salt & pepper

Method

1. Heat the oil in a pot, and add the vegetables and dried spices, cook over a medium heat until the onion begin to turn clear
2. Crumble in the stock cube and add the water. Bring the soup to a simmer and cook for 15-20 minutes, add the garlic and fresh ginger if you are using it
3. Simmer for another 5 minutes, and check the seasoning
4. Remove from the heat and allow to cool for 5 minutes before transferring to a blender, or do what I did and use a hand blender to blitz the soup until you have a smooth soup